Effects of water‐soluble soybean polysaccharide on rheological properties, stability and lipid digestibility of oil‐in‐water emulsion during in vitro gastrointestinal digestion

Autor:	Shoichi Gohtani, Mitsutoshi Nakajima, Kunihiko Uemura, Isao Kobayashi, Sunsanee Udomrati, Thidarat Pantoa
Rok vydání:	2020
Předmět:	chemistry.chemical_classification Oil in water Water soluble chemistry Rheology Emulsion Food science Polysaccharide Industrial and Manufacturing Engineering In vitro Food Science Gastrointestinal digestion
Zdroj:	International Journal of Food Science & Technology. 55:1437-1447
ISSN:	1365-2621 0950-5423
DOI:	10.1111/ijfs.14420
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b9e2c487e2165d5b2a416f2f8970fc41 https://doi.org/10.1111/ijfs.14420 Zobrazit plný text záznamu Plný text